07 - Mango Witbier- Drew Juice - Beer Recipe - Brewer's Friend

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07 - Mango Witbier- Drew Juice

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.12 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Friday December 23rd 2022
1.047
1.011
4.7%
51.1
4.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - White Wheat4.5 lb White Wheat 40 2.8 45%
3.50 lb Briess - Brewers Malt 2-Row3.5 lb Brewers Malt 2-Row 37 1.8 35%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 10%
0.50 lb Munich Dark 20L0.5 lb Munich Dark 20L 34 20 5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Northern Brewer28 g Northern Brewer Hops Pellet 7.8 Boil 60 min 28.79 33.3%
28 g Yakima Chief Hops - MT Hood28 g MT Hood Hops Pellet 5.3 Boil 40 min 17.17 33.3%
28 g Cascade28 g Cascade Hops Pellet 7 Boil 5 min 5.15 33.3%
84 g / $ 0.00
 
Yeast
Omega Yeast Labs - Belgian Ale W OYL-028
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
City of Wyoming, MI. USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6.8
Mash volume with grains 9.8
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 25.8 L) 24.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 26.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 31.6  
Equipment Profile Used: System Default
 
Notes

Add .25 tsp Gypsum & Calcium Chloride. split between sparge water and mash water. Mash water 4.16 Gal (15.75 L) Sparge 3.36 (12.72 L) Mash for 60 minutes at 151 F (66 C). Ferment at 68 F (20 C) for two weeks, then cool and remove from yeast. rack to secondary Add 33 oz of mango puree the beer and age two weeks. Shake occasionally, then let it settle cold. Remove the beer from above the settled puree and carbonate to serve.

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  • Last Updated: 2022-12-23 22:26 UTC